Am.  Jour.  Pharui.  \ 
Nov.,  1881.  J 
A  New  Percolator. 
567 
it,  and  poui'  into  moulds.  If  for  toilet  purposes,  it  can  be  perfumed 
and  moulded  of  a  cylindrical  form  by  pouring  it  into  wide  glass  tubes 
closed  at  the  bottom  ^\'ith  corks.  In  order  to  remove  it  from  them, 
take  out  the  cork,  and,  having  warmed  the  tube  by  pouring  a  little 
hot  water  over  it,  blow  through  the  tube,  when  the  solidified  gelatin - 
will  fall  out.  This  is  placed  on  a  sheet  of  glass,  and  kept  cool  until 
the  outside  has  become  solid.  This  can  be  applied  to  the  skin  without 
previous  Avetting,  and  has  a  singular  cerate-like  consistence. 
Syrups  for  /Soda  Water — Orange  and  Lemon, — Very  superior  syr- 
ups can  be  made  in  the  following  manner:  Take  the  peels  of  six 
oranges  or  lemons  ;  cut  them  very  thin  ;  make  a  tincture  of  them  by 
macerating  in  6  fluidounces  of  alcohol  for  three  days.  Having  filtered  it, 
pour  it  on  1  pound  (avoidupois  weight)  of  sugar  (contained  in  an  evap- 
orating dish  or  other  suitable  vessel,  and  allow  the  alcohol  to  evapo- 
rate spontaneously.  When  dry  dissolve  in  |  pint  of  water  in  which, 
if  orange  syrup  is  to  be  made,  IJ  ounce  of  citric  acid,  if  lemon,  2 
ounces  af  the  ticid  and  2  drachms,  are  to  be  dissolved.  This  mixture, 
added  to  11  pints  of  simple  syrup,  will  produce  fine  flavored  syrups, 
which  keep  well. 
A  NEW  PROCESS  OF  PERCOLATION  AND  A  NEW 
PERCOLATOR. 
By  Nathan  Rosenwasser,  Ph.G. 
Condensed  from  a  paper  read  before  the  Ohio  State  Pharmaceutical  Asso- 
ciation, and  revised  by  the  author. 
The  author  discusses  the  choice  of  the  menstruum  for  its  solvent 
power  and  for  economic  reasons ;  the  waste  of  alcohol  in  making  fluid 
extracts  in  the  usual  manner ;  the  fineness,  moistening  and  proper 
packing  of  the  powder ;  the  shape  of  the  percolator ;  the  swelling  of 
the  powder  by  absorption  of  moisture ;  the  variation,  caused  thereby, 
in  the  alcoholic  strength  of  the  percolate ;  and  the  manner  in  which 
the  vegetable  cells  of  the  powder  are  deprived  of  their  soluble 
contents.  From  these  considerations  the  following  deductions  are 
formed : 
1st.  Percolation  through  cellular  structure  should  be  a  succession  of 
macerations  proceeding  downward,  and  may  be  either  slow  and  con- 
tinuous, or  interrupted  for  short  j^eriods,  according  to  circumstances, 
and  then  allowing  of  a  greater  rapidity  of  flow. 
2d.  The  fineness  of  powder  must  be  adjusted  to  the  menstruum,  so 
